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a photo of Easy Pumpkin & Butter Bean Casserole with Sundried Tomato Pesto

Easy Pumpkin & Butter Bean Casserole with Sundried Tomato Pesto

This cosy dish is creamy, hearty, and full of comforting flavours. With just 5 minutes of prep, it bakes into a nourishing dinner that feels like a warm hug on a chilly evening.

Takes 30 minutes

Serves 2

Ingredients
 

  • 1 x 400g tin butter beans about 2 ½ cups cooked
  • 1 x 400g tin cannellini beans or chickpeas about 2 ½ cups cooked
  • 400 g pumpkin about 1 ½ cups
  • 200 g cherry tomatoes about 1 ¼ cups
  • 1 bunch scallions/green onions 6–8, ~1 cup chopped
  • 135 g The Happy Pear Sundried Tomato Pesto about ½ cup
  • 200 ml oat milk or similar about ¾ cup + 1 tbsp
  • 5 tbsp breadcrumbs about 30 g / ¼ cup
  • ½ tsp mixed herbs
  • Drizzle olive oil ~1 tbsp / 15 ml
  • ½ tsp salt

Instructions
 

  • Preheat the oven to 200°C.
  • Drain and rinse the beans.
  • Carefully chop ½ the pumpkin into thin wedges that are approx ½ cm thick and the other half slice into small 1cm cubes.
  • Quarter the cherry tomatoes and finely slice the scallions.
  • In a casserole dish, combine the beans, pumpkin, tomatoes, scallions, sundried tomato pesto, and oat milk along with a generous pinch of salt. Mix until creamy and well combined. Taste and season.
  • Top with breadcrumbs ,mixed herbs, the slices pumpkin wedges, a pinch of salt, and a drizzle of olive oil.
  • Bake for 25 minutes until golden on top and the pumpkin is cooked all the way through.
  • Remove from the oven and enjoy warm, straight from the dish!
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